Mexican Chocolate-Banana Muffins
Mexican Chocolate-Banana Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 250
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 105
- Total: 55 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 30 min
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 250
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 105
- Total: 55 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 30 min
Ingredients
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups mashed bananas (about 2 big bananas)
1 large egg
8 tablespoons (1 stick) unsalted butter, melted
1/4 cup whole milk
1 (3.5-ounce) disc Mexican chocolate, chopped
Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners
Directions
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the flour, sugar, baking powder and salt.
- In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
- Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
- Divide the batter among the prepared muffin cups, filling each about 3/4 full.
- Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
- Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.
Cook’s Note
The muffins can be stored in an airtight container for up to 4 days.
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